New Mexico Green Chile Salsa Verde Enchiladas Montadas

It’s Fall and with Fall I always yearn for roasted New Mexico chiles. So this is a fabulous Fall breakfast although you can eat it for lunch or dinner, too. :)

Baby Lady & I love New Mexico chiles. So this year I bought and roasted 20 lbs of chiles :o – 10 lbs of fresh red New Mexico (medium heat) and 10 lbs of fresh green New Mexico chiles (hot). They should last us until next fall. There really is so much you can do with roasted chiles and they are perfect in the fall and winter when you want to be warmed thru and thru. We make a variety of salsas/sauces with them. They can then be used in braises, stews, soups, for burritos, tacos, and hamburgers, for breakfasts, or as a finishing touch for a variety of meats. Roasted chiles are exceptionally versatile and freeze remarkably well.

So, now, armed with all of these wonderful roasted chiles, I had to cook something. I opted for green chiles to start and made this wonderful salsa verde. Some of you may remember my prior post on Salsa Verde. This salsa verde differs from the prior post in that the heat comes from the roasted New Mexico chiles as opposed to the Serrano chiles. Because the heat is from the New Mexico green chiles, you have to use more chiles which results in a completely different flavor – very rich and earthy. This is a perfect salsa for enchiladas and enchiladas it was. Not the typical Enchiladas Montadas but New Mexico Green Chile Salsa Verde Enchiladas Montadas. These are unbelievably delicious and easy, too. Give this a try. You will be glad you did. So with no further ado, this is what we did.

While the veggies are roasting, roast the garlic by placing the garlic (with the skin) on in heavy bottom skillet (or a comal) and cooking it over medium high heat until the skin is browned/blacked all around. Obviously, you have to peel them before using them.

NOTES: Baby Lady likes hers with only 3 tortilla layers. I like 4 tortillas because it gives you three layers of filling. 4 tortillas, however, is pretty filling and a rather substantial meal no matter the time of day.

Some people have found this recipe in search of New Mexico green chile salsa. This is not a traditional New Mexico green chile salsa (nor was it intended to be) because it uses tomatillos. New Mexico green salsa uses roasted New Mexico green chiles, garlic, oregano and chicken broth (or pork). I like tomatillos in green salsa but the resulting dish is more Mexican than it is New Mexican. This is titled “New Mexico Green Chile Salsa Verde Enchiladas Montadas” because I used roasted New Mexico Green Chiles for flavor. I could have just as easily have called it enchiladas chatas, a Mexican flat stacked enchilada popular in the Sonora region of Mexico, but someone else would complain it was not authentic. So, I chose the name I chose because I felt it was the most descriptive name for the dish. While it may not be “authentic” New Mexico Salsa Verde, it sure is good. :)

I’ll bet that is so tasty! I love the layers as you build it up. On the dropping shot, I am impressed. I managed to make a mess of two dropping shots myself today as I prepared a venison shank casserole. Thankfully, the shanks were far from a mess. More on that anon.

Thanks, Conor. It very much was a tasty treat and more of a brunch than a breakfast. Baby Lady loves doing the pouring/dropping shots and does most of them for your entertainment. I’m looking forward to the veal shank casserole even if the dropping shots went awry.

This is exactly the type if recipe that gets my attention. I would likely have one tortilla, it looks very filing with the sauce,?shredded chicken and the cheese. We adore Mexican food so I’m bookmarking this one for sure.

Thanks, Eva, for the nice compliment. You have to have at least 2 tortillas to have the filling in between. I assure you, however, you will ant the 2 layers so 3 tortillas is a must. 3 tortillas with the filling is the perfect breakfast and Baby Lady agrees. :)

Hahaha…we could eat it 3 times a day, too. It’s really a killer dish. Montadas means stacked. So, enchiladas montadas is stacked enchiladas. They originated in New Mexico and a just down right tasty. They come in red (chile colorado) or green (chile verde).

We didn’t get down to El Paso this year during chile season, so I actually ordered them online this year and had them shipped to Dallas. I very much want to go to the Hatch Chile Festival. We really enjoy New Mexico.

I really do enjoy enchiladas, Richard, and these, stacked, looked very good. I think it’s the egg on top. I’m such a sucker for a poached or fried egg on top of a dish. Love the impact the egg yolk has.

Hi, John. Thanks for the nice compliment. :) I agree with you on the egg. It adds an unctuous creaminess to the dish. We like them stacked because they are so easy to make if you’re feeding 2 people. With more than 4 people you really need to roll the enchiladas and bake them.

Four layered tortillas sounds like a challenge and a feast to me! Believe it or not, I’m yet to taste a tomatillo and today, yours is the second and (equally delicious) recipe I’ve seen with that ingredient. I’m also a fan of good eggporn and an oozey egg, with the delicious sauce and those thin layers, it sounds like an ultimate meal to me.

Hi, Alice. As accomplished as you are, you definitely need to try a tomatillo. They are not green tomatoes and come in a variety of colors. The most common is green. Nonetheless, the green ones are ripe and are wonderful. I have no idea as to their availability in Australia but we find all sorts of unusual foods in DFW due to the wonders of air freight. They can be a but pricey but it’s always fun to explore. :)

Hahaha. I agree with you, Stefan. It’s a big breakfast which is why we ate it more or less for brunch – around 10:30 a.m. and didn’t eat until dinner. Our typical breakfast is yogurt. Of course, when I make zucchini bread, cake, torts, tarts or pies, I eat them for breakfast, instead. :o